Five-Spice Round Steak
Tender and juicy, this steak has the addition of a flavourful marinade that glazes the meat. Chinese five-spice powder (a mixture of cinnamon, cloves, fennel, star anise and Szechuan peppercorns) is available in the spice section of the supermarket. If you can't find it, use a pinch each of pepper, cinnamon and cloves instead.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 195 |
| pro | 31 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 7 g |
| fibre | trace |
| chol | 65 mg |
| sodium | 374 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 21% |
| folate | 7% |
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1 inside round or other marinating steak, 1 inch (2.5 cm) thick (about 2 lb/1 kg)
Marinade:
1/2 cup (125 mL) hoisin sauce
1/4 cup (50 mL) rice vinegar
4 cloves garlic, minced
1 tbsp (15 mL) minced gingerroot
1/2 tsp (2 mL) each Chinese five-spice powder and salt
Preparation:
Marinade: In large shallow glass dish, whisk together hoisin sauce, vinegar, garlic, ginger, five-spice powder and salt. With fork, prick steak several times on each side; add to marinade and turn to coat. Cover and refrigerate, turning once, for 12 hours. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Reserving marinade, place steak on greased grill over medium-high heat; brush generously with marinade. Discard remaining marinade. Close lid and grill until desired doneness, about 6 minutes per side for medium-rare. Transfer to cutting board; tent with foil and let stand for 5 minutes. Thinly slice diagonally across the grain.
Additional Information
Source
Canadian Living Magazine: June 2003
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